FROM 30/10'S KITCHEN...

Roasted Salmon

with Fennel and Red Onion

RECIPE SUMMARY

 

Roasted Salmon with Fennel and Red Onion

Makes 4 Servings: Counts towards 1 cup Vegetables, 1 Serving Meat, ½ tablespoon Oil

 

INGREDIENTS

 4 Personal Servings Salmon Fillets
 ½ cup Fennel Bulb, cut into ½ -inch wedges
 ½ cup Red Onion, cut into ½ -inch wedges
 6 Cloves of Garlic
 1 cup Cherry or Grape Tomatoes
 2 tablespoons Olive Oil
 1 Lemon, halved
 1 teaspoon Salt
 ½ teaspoon Black Pepper
 1 teaspoon Salt

 

DIRECTIONS

1

Preheat the oven to 400°F.

2

In a roasting pan, combine the fennel, onion, garlic, tomatoes, thyme, salt, pepper and oil; toss to coat.

3

Spread evenly across the pan and roast for 20 minutes.

4

Rinse salmon and pat dry with paper towels. Move the vegetables to the sides of the pan and place the fillets in the center; squeeze the lemon over the top and sprinkle with salt and pepper. Roast for about 10 to 12 minutes until salmon is cooked through.

 

Ingredients

 4 Personal Servings Salmon Fillets
 ½ cup Fennel Bulb, cut into ½ -inch wedges
 ½ cup Red Onion, cut into ½ -inch wedges
 6 Cloves of Garlic
 1 cup Cherry or Grape Tomatoes
 2 tablespoons Olive Oil
 1 Lemon, halved
 1 teaspoon Salt
 ½ teaspoon Black Pepper
 1 teaspoon Salt

Directions

1

Preheat the oven to 400°F.

2

In a roasting pan, combine the fennel, onion, garlic, tomatoes, thyme, salt, pepper and oil; toss to coat.

3

Spread evenly across the pan and roast for 20 minutes.

4

Rinse salmon and pat dry with paper towels. Move the vegetables to the sides of the pan and place the fillets in the center; squeeze the lemon over the top and sprinkle with salt and pepper. Roast for about 10 to 12 minutes until salmon is cooked through.

Roasted Salmon

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